Recipe By : Journal
Serving Size : 1 Preparation Time :0:00
Categories : Marinade
Amount Measure Ingredient -- Preparation Method
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1/2 cup dry white wine
1/4 cup white wine vinegar
2 tablespoons red or green hot pepper sauce
1 tablespoon vegetable oil
1 tablespoon honey
1 teaspoon dried thyme
1/2 teaspoon ground cumin
1/4 cup chopped green onions
2 cloves garlic -- minced
In small bowl, whisk together wine, vinegar, hot pepper sauce, oil, honey,
thyme and cumin. Stir in green onions and garlic. Place meat or poultry in
shallow glass dish and add marinade, turning to coat. Cover and refrigerate,
turning occasionally, 2-4 hours for beef or pork and 1-2 hours for poultry..
Makes about 1 1/4 cups, enough to marinate 1/12 pounds of beefsteak or pork
tenderloin or 2 pounds bone-in chicken.
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NOTES : This recipe is from "Marinades" by Barnard.
